Wednesday, February 11, 2009

Daal Kolhapuri

My friend who makes "Daal Kolhapuri" does not call it "daal kolhapuri". After all, it's the daily daal at her home and she doesn't need to add the suffix "Kolhapuri" to it. But I added the suffix because it sounds delicious. :-D

Daal Kolhapuri
1/2 cup toor daal, boiled
1/2 - 1 tsp Kolhapuri Masala (or more if you dare!)
Salt to taste
1 tomato, chopped
1 onion, chopped
2-3 cloves of garlic, chopped

2 tsp oil
1/2 tsp mustard seeds
1/2 tsp turmeric powder
1/8 tsp fenugreek seeds (optional)
1/4 tsp asafoetida

1 tbsp chopped cilantro/coriander leaves
1/2 tbsp coconut


1. Pressure cook daal, mash and keep aside.
2. Heat oil in a saucepan. Add all the ingredients for tempering.
3. Add garlic and onions. Saute for about 5 minutes till onions are soft.
4. Add tomatoes and kolhapuri masala. Saute for 5 more minutes.
5. Now add mashed daal, salt and water. Bring to boil.
6. Lower the gas and let it simmer for 10 minutes.
7. Garnish with cilantro & coconut.
8. Serve hot with rice or chapati. Keep a container of ghee on side so everyone can help themselves per their own wish.

Note -
1. The consistency of this daal is very thin. However, you can decide it per your own liking.
2. To get the right flavor, Kolhapuri masala is a must. You can substitute chili powder if you like, but the taste will not be same.
3. I have substantially reduced the quantity of oil.


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